on saturday we picked up our second csa (community supported agriculture) box of the season. i know for many csa-ers there can be an overabundance of kale, so i’ve been marking and noting every kale dish i come across on the hopes i’ll be inspired and not depressed when i face a mound of kale.
thank goodness redland organics is giving us few kale-free weeks, though. but peering into saturday’s box also reminds me we live close to the tropics and perhaps the amount of kale received a couple of years ago is some figment of my imagination. this week’s contents:
black sapote (tropical persimmon)
roselle (hibiscus flowers for tea)
pei tsai (light asian cabbage)
no complaints here. even a raging sore throat and fuzzy head couldn’t keep me from trying out the following recipe last night. lemongrass (from the previous week’s box) beef served over rice and blanched pei tsai (adapted from grilled lemongrass beef in hot, sour, salty, sweet by jeffrey alford and naomi duguid):
2 stalks lemongrass, chopped
3 cloves garlic
1 TBS fish sauce
2 TBS fresh lime juice
1 TBS water
1/2 TBS sesame oil
1 lb. beef rump roast or eye of round, trimmed of fat
1/4 c lime juice
1/4 c fish sauce
1/4 c water
2 tsp rice vinegar
1 TBS sugar
1 small clove garlic, minced
combine lemongrass, garlic, and shallots in mini food-processor and make a paste (adding a little water if needed). transfer to bowl and whisk in remaining marinade ingredients. cut meat into very thin slices and add to marinade. cover and let stand at room temp for an hour or in the fridge for up to 8 hours.
mix sauce ingredients in bowl and set aside.
remove meat from marinade. heat large skillet on med-hi and saute beef for a couple of minutes until just done.
serve with rice, greens (perhaps bok choy if you’re fresh out of pei tsai…), and sauce.